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Sunday, 23 September 2012

Asian Red Cabbage Slaw

I gained half a stone in Toronto. I KNOW. I could hardly believe it either; what with the burgers, the all-you-can-eat sushi, poutine and deep fried pickles. Upon my return, a health drive was top of the agenda and I started off with making a batch of red cabbage slaw. I've found it hard to decipher where it's from so let's just call it Asian, though with the mint, lime and coriander I would crudely lump it in the Vietnamese category. This isn't a claggy, mayonnaise laden affair - those have a place in my heart too, usually when I don't resemble a fattened goose - but instead it's dressed with citrus, making it tangy, crunchy and lively. Served with salmon steamed with ginger, I felt pretty healthy and smug after eating it. Asian Red Cabbage SlawServes 4 as a side 1/2 a red cabbage 3 carrots 2 spring onions 2 inches ginger, minced 1 red birds eye chilli 1 lime 3 tbsp rice vinegar 1 tbsp light soy sauce 1/2 tsp white sugar 1 handful of mint 1 handful of coriander 1 tsp sesame oil In a large mixing bowl, add the soy sauce to the juice of the lime, the chopped up chilli, minced ginger, vinegar and sugar. Mix well. Halve the red cabbage and remove the tough white core. Shred finely and add to the big bowl. Julienne the carrots (I have a nifty peeler that does this) and shred the spring onion. Add to the cabbage with the finely chopped mint and coriander. Toss well with the dressing and add the sesame oil, and toss again. Use your hands for this, it's easier. Leave to stand for 5 minutes before serving. It keeps well in the fridge for a couple of days.